After mixingcorn, rye and malted barley, and pitching the yeast into the mash, I give the whiskey mash abouta week to ferment, or whenthere is a slow down in the bubbling going on in the fermentation vessel. This isthe sign that fermentation hasmostly stopped, and has converted all sugarto alcohol. I then separate the grain from the distillers beer by pouring the grain and liquid through a sievewhich allows the liquid to flow into a drum. The dry grain is picked up atthe distillery by a local farmer who gives his livestock a nice treat.
I distill in a still that I purchased locally in Alabama. This still allows the alcohol to reflux in its column when the alcohol vapors rise after the wash comes to temperature.
Once the still is filled with wash, I ignitethe burner to directly heat the still. By keepingthe heat on high to allow the temperature of the wash to increase quickly, in a controlled manner, the wash temperature gets close to the boiling temperature of ethanol. I turn down the heat so I can distill “low and slow” (at low temperature and slow distillation) to allow cleaner cuts tothe whiskey.
Once the alcohol starts to flow out of the still, I collect a small percentage of the distillate, called the heads. The heads are extremely high in alcohol percentage, but have little flavor. I taste the product, and once the alcohol starts taking on a sweet taste and corn aroma,this is collectedseparately asthe “hearts.” The hearts are the part of the distillate that I will keep and age in charred oak barrels.
The hearts flow for the longest part of the distilling process. At the end of the hearts, the temperature of the still begins to creep up, and the temperature difference between the wash and the top of the still head narrows. This is an indication that my whiskey isenteringthe “tails” phase. This is when I stop collecting my spirit.
This unique style of making whiskey is a delicate blendof the distilling process. Knowingwhere to make cuts,when to collect andwhen to stop, is what starts to make a good whiskey. Focusing on details is what makes a great whiskey.Collecting the sweetest part of what comes offthe stillgives a very smooth andfull flavored whiskey. This is the only way, the one way, I will ever distill, and thus the name of Irons ONE.
FAQs
Uncle Jesse's Simple Sour Mash (UJSSM) is very popular amongst moonshiners due to its exceptional taste. It is an easy spirit to make, even for those new to the craft and requires minimal ingredients and equipment.
How many times should I distill my moonshine? ›
If the mash contains less than about 10 %ABV alcohol, you have to distill twice (double distillation). If the alcohol content is higher than that, a simple distillation is completely sufficient. This kind of distillation produces the most intense taste and smell, more than double distilled alcohol.
What is the method of distilling? ›
The liquid is simply passed from a container under high atmospheric pressure to one under lower pressure. The reduced pressure causes the liquid to vaporize rapidly; the resulting vapour is then condensed into distillate. A variation of the reduced-pressure process uses a vacuum pump to produce a very high vacuum.
Can you drink the head of distilling? ›
Heads. Next, comes the heads. The heads won't make you blind, but the volatile alcohols they contain will give you a whopping hangover. The product also smells and tastes terrible, this is because of the acetone that is present.
How long does it take for UJSSM to ferment? ›
Put your ingredients into the fermenter in the order listed and close it. You should start to see fermentation of the sugar within 12 hours. It should take 3 or 4 days for the ebullation to end. Siphon your beer out of the fermenter with a racking cane and charge your still.
What does slang Cornpone mean? ›
: down-home, countrified.
Does moonshine get more potent with age? ›
If the alcohol is kept in a warm environment, the process can be accelerated. If the alcohol content is lower, the spirit will taste weaker and not be as potent overall, but that shouldn't be your main concern when it comes to aging and flavoring moonshine.
What happens if you distill too quickly? ›
Slow, gradual distillation essentially allows the best equilibration and heat transfer. If you heat too fast, vapors may not condense as quickly as desired, and may waste some of the column.
What is the best distillation method? ›
Again, pot distillation is the best method to use here. This is because you carefully chose your ingredients for fermenting in order to produce a certain flavor or characteristic in your spirit, and pot distillation will help concentrate the amount of alcohol in your product without removing those flavors.
What does a thump keg do on a moonshine still? ›
thump keg (also thump barrel, thump chest) noun A second condenser added to a whiskey still between the cooker and the coil, eliminating the need to run liquor through a second time to strengthen it.
Distilled water is safe to drink. But you'll probably find it flat or bland. That's because it's stripped of important minerals like calcium, sodium, and magnesium that give tap water its familiar flavor. What's left is just hydrogen and oxygen and nothing else.
Why do you dump the first jar of moonshine? ›
Methanol, in particular, is a toxic substance that can cause blindness or even death if consumed in significant quantities. By discarding the first jar, moonshiners ensure that these harmful impurities are removed, safeguarding the integrity and safety of the moonshine.
Why is distilling illegal in the US? ›
It may be frustrating for home-distilling enthusiasts to see people produce their own beer and wine without issue, but there is a reason behind the laws in place. For one, home distilling can be incredibly dangerous. The process of home distilling is complex, and cutting corners can lead to catastrophic results.
How much head do you throw away when distilling? ›
Separate and discard the first 50ml If distilling a 25 L wash or mash in a reflux still or 100ml per 20L wash from the rest of the distillate if using a traditional alembic, these fractions are known as foreshots or heads and are distilled first.
Why is it called sour mash? ›
The sour mash, or fermented ingredients, gives the bourbon a sweeter and more robust flavor. Some say sour mash gets its name from sourdough bread for this reason. Souring can also refer to the process of adding more acid to the mixture when creating bourbon. A distiller adds acidity to help adjust the pH levels.
What is backset in moonshine? ›
Its whats left in the boiler after the distillation process, Backset usually refers to whats left of a whisky or other grain mash and sometimes a sugar head wash such as UJSM. Dunder is the Rum equivalent.
How to make sourmash? ›
Add 7 pounds of cane sugar, 7 pounds of cracked corn, and 5 gallons of 75 degree water to a 6.5 gallon plastic bucket fermenter. Once the ingredients have been added to the fermenter add the yeast starter and an airlock and let it ferment. It will take between 7-10 days for fermentation to finish.
Is all bourbon sour mash? ›
Every major Bourbon brand, and straight rye too, could put the words “sour mash” on its label, even though only a few do. So what exactly is “sour mash” and what does it have to do with making whiskey? The meaning could not be more literal. “Sour Mash Whiskey” is simply whiskey made using the sour mash process.
